no-bake energy bites - gimme some oven
I probably should have poured a nice stiff drink recipe for you all on this loveliest of lovely tax days. Especially for my fellow small business owners who just gave half of their revenue back to the government. Good grief, I won’t even go there. Instead though, I thought I’d offer my idea of a more comforting alternative. Pasta. When life is good, and when life gets crazy, I turn to pasta. And just as it has for years, this one hit the spot. Read more This past Friday night was meant for celebrating. The weather was sit-out-on-the-deck-in-the-cool-evening-breeze perfection. And a very special birthday girl turned the big 3-0. Friends, meet Stacey. Read more TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. Read more Ever since my friends and I met for a tapas happy hour at our neighborhood Spanish restaurant a few weeks ago, I’ve had sangria on my mind. Read more Read more I’ve always said that I like a good balance of cooking and baking in my life.
The Londoner: Slutty Brownies
Now I don’t want to over sell this, so I’m going to be conservative and simply say, that these are… The Best Brownies In The WORLD. I know, big statement. They’re called Slutty Brownies because they’re oh so easy, and more than a little bit filthy. They’re best served warm from the oven, with good quality vanilla ice cream (devastatingly I didn’t have any in the freezer this time, so I guess I’ll just have to make them again). They take about 45mins to make, including baking time. The ultimate comfort food, whipped up within the hour. You will need… 1 Box of cookie mix, 1 Box of brownie mix, 2 Eggs, 2 Packs of Oreos (double stuffed ones are even better if you can find them) Some oil & your favourite ice-cream (optional) Preheat your oven to 350F, 180C, gas mark 4. Line a baking tray with grease proof paper. Squidge (technical term) the cookie dough into a lined baking tray, until it covers the bottom. Cover this layer with your Oreos. Mix up your brownie batter. & pour over your Oreos. Bake for 30mins.
Gluten Free Southern Vegetarian: Barbecue Tofu Recipe, Vegan Gravy Recipe, and Whole Foods GF corn muffin review
I know I usually wait a bit longer to post recipes, mostly because I generally have more ideas for posts than time to blog about them. But this time, I wanted to hurry and post this fantastic recipe we enjoyed for barbecued tofu last night. It was one of the best totally new recipes I’ve had in a while- and it was the result of months of daydreaming about the concept. As an added bonus, this recipe is full of great nutritional elements. But a meal is not made up of protein alone, even if that protein is delicious barbecued tofu. . And of course, what Southern Meal doesn’t have a bit of cornbread, or at least a corn muffin? . So the next time you’re feeling a little down, and like you need a meal full of vitamins and minerals, why not try a decadent Southern style vegetarian feast? Interested in seeing more of my Gluten-Free Southern Style Vegetarian and Vegan Meals? for a Pomegranate Tofu Barbecue that looked really tasty… If I’d had the ingredients, I might have made that instead.
Watermelonade Recipe at Epicurious.com
photo by Roland Bello yield Makes 1 gallon (serves 16) active time 30 min total time 30 min You would be hard-pressed to find something more refreshing than watermelon. Garnish: lemon slices; mint sprigs Preparation Cut watermelon flesh into 2-inch chunks and discard rind. Cooks' note: Watermelonade can be made 1 day ahead and chilled, covered.
How to To Make Your Food Taste Awesome
Posted by admin on Aug 19, 2012 in Food Preparation | 211 comments In case you are not skilled with the food recipes and preparation, listed bellow are some of the easy food tips to make your meals delicious easy way. No matter you prepare breakfast, dinner or just a snack, the easy food tips are here to make your food even more attractive and awesome. Idea by Janice Kamide Images Source BuzzFeed
Spaghetti-Nos With Mini Lentil Meatballs
March 28, 2011 Spaghetti-Nos With Mini Lentil Meatballs by IsaChandra Serves 8 to 10 Total time: 1 hour || Active time: 1 hour (Maybe longer the first time you make it) My palate has a great memory. I don’t mind a couple of short cut ingredients when they get the job done. As a 14 year old goth in the age before cellphones, my friends and I would do that thing of staying up all night being idiots, hanging out on the beach or at the park or whatever (I swear it was mostly innocent.) Sort of mushy rings of pasta swimming in a sweet, cheesy sauce tomato sauce. Well, sometimes my palate hits me with a strange craving, and I don’t know if Sisters Of Mercy popped up on VH1 classics or what, but I had a nagging for vegan Spaghetti-os. I thought that the meatballs would work well with either tempeh or lentils (of course I had to ask Twitter first), but since I was out of tempeh, that answered that. The sauce was made velvety and cheesy with some cashews and nutritional yeast, but not too much.
